Real Recipes From Real Home Cooks ®

pina colada cupcakes

(4 ratings)
Blue Ribbon Recipe by
Connie Osborn

These cupcakes are so easy to make and always a hit at picnics or family gatherings!

Blue Ribbon Recipe

These are fabulous semi-homemade cupcakes that taste just like a pina colada. The cupcake itself has pineapple added to it which makes the cupcake very moist. Rum extract adds to the flavor. Rum and coconut extracts are added to the frosting giving it a tropical drink flavor. Topped with a little coconut makes this a fun party cupcake.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 24 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pina colada cupcakes

  • 1 box
    Betty Crocker super moist yellow cake mix
  • 1/3 c
    vegetable oil
  • 1/4 c
  • 1 tsp
    rum extract
  • 1 can
    crushed pineapple in juice, undrained, (8 oz)
  • 3
  • 1 tsp
    coconut extract
  • 1 tsp
    rum extract
  • 1 pkg
    Betty Crocker whipped vanilla frosting, container (12 oz)
  • 3/4 c
    shredded coconut

How To Make pina colada cupcakes

Test Kitchen Tips
If you're making these for kids, we'd suggest cutting the extracts back to 1/4-1/2 teaspoon of each. The recipe as written may taste a little strong to them.
  • Paper liners placed in cupcake tins.
    Heat oven to 375°F (350°F for dark or non-stick pan). Place a paper baking cup in each of 24 regular-size muffin cups.
  • Cake mix, oil, water, rum extract, pineapple, and eggs in a bowl.
    In a large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple, and eggs with electric mixer on low speed for 30 seconds.
  • Mixing the cake ingredients together.
    Then beat on medium speed 2 minutes, scraping bowl occasionally.
  • Batter scooped into the muffin tins.
    Divide batter evenly among muffin cups.
  • Testing doneness with a toothpick.
    Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.
  • Pina colada cupcakes cooling.
    Cool in pans 10 minutes.
  • Cupcakes cooling on a cooling rack.
    Remove from pans to a cooling rack. Cool completely, about 30 minutes.
  • Coconut and rum extract stirred into frosting.
    Stir coconut extract and 1 teaspoon rum extract into the frosting.
  • Icing the cupcakes.
    Spread frosting on cupcakes.
  • Sprinkling coconut over the cupcakes.
    Dip tops of frosted cupcakes in coconut. Store loosely covered.